Tuesday, August 6, 2013

I usually don’t mention the time of year during
these videos, since I have no way of knowing when someone will actually
view them, but when it came to this goat cheese and peach tartine, I couldn’t
help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.

August is national goat cheese month (no, I don’t know who
decides these things), and what better way to enjoy chèvre than by topping it
with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and
black pepper to keep things interesting, and you’re looking at a very special
treat. Just make sure to use stale bread.

As I bemoaned in the clip, I used a fresh loaf, which while
perfectly delicious, wasn’t perfect. Staler bread would have produced a
crunchier stage for our co-stars, as there’s more then enough moisture
provided by the cheese and fruit.

By the way, if you don’t have any day-old bread, but still
want to enjoy this post haste, simply toss the toasted, olive-oiled slices into
a 350 F. oven for a few minutes, to dry out and crisp up before you top with
the cheese. Either way, you're in for a significantly tasty summer treat. I hope
you give this a try soon (while it’s still summer!). Enjoy!

I am drooling. Tomorrow, a trip to the fruit stand.If you haven't tried it, Harley Farms in Pescadero has incredible, and award winning, goat cheese. Seriously, it's the best I've had. And really cute happy goats.Thanks for this great recipe, Chef. And yes, I do have thyme...Claudine

Truthspew: I think you'll find that "Romano Cheese" in America is made from sheep milk. Here in Italy, "Romano" simply refers to the area around Rome. Pecorino Romano is a well known cheese from sheep (pecora)milk.

Not sure if all toasters can do this, but give it a try. If you have bread that is too small to pop up out of the toaster on its own, take the handle and pull it up. It should lift the bread up a bit so you can grab it without burning your fingers. Thanks Chef John for another great recipe.

I don't have a toaster so I started this recipe by browning the bread on a screaming hot grill pan. Both my wife and I found the end result better than we imagined and we're saving this recipe. It would make a great light lunch along with a bowl of cold zucchini soup.

This was awesome. I made a gluten free version of it (as I have celiac) here www.kaledcsa.wordpress.com...also making with Boursin as my husband claims to not like goat cheese.But did this make me miss good bread :(Still-what an awesome idea to combine these flavours thanks!